EMMA'S SPICED CHICKPEA AND LEMON SOUP

INGREDIENTS
  • 2 cups dried chickpeas (soaked and then cooked for 1-2 hours)
  • 4 tbs extra virgin olive oil
  • 2 onions, diced
  • 2 stick celery diced
  • 1 carrot diced
  • 2 cloves of garlic, crushed
  • 1 tsp salt
  • pinch ground black pepper
  • 1 tbs ground cumin
  • 1 dried red chilli, crushed
  • 1 ½ litres of Massel Vegetable Stock
  • 2 tablespoons lemon juice
  • pinch of sugar
  • 1 bunch coriander
  • lemon wedges to serve
METHOD
  1. In a large pan, heat the extra virgin olive oil, and sauté the onions for 5 minutes until soft. Then add in the celery, carrot and garlic. Saute for another few minutes until they start to get tender. Add in the chickpeas, salt, cumin, dried chilli and then the Massel Vegetable Stock. Bring to a boil and then simmer for ½ hour.
  2. When ready to serve, add in the lemon juice, and blend with a stick blender. Season if needed.
  3. Serve with coriander and lemon wedges.
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